Ingredients

Sauce

• 2 tablespoons (30 g) salted butter
• 5 garlic cloves, finely chopped
• 1 lb (450 g) portobello mushrooms, stems and gills removed, caps finely chopped
• 2 large shallots, halved and thinly sliced
• 1 lb (450 g) bulk sweet Italian sausage
• 1 cup (240 ml) dry red wine
• 1 1/2 cups (360 ml) low-sodium chicken broth
• 1/2 teaspoon cinnamon
• Kosher salt and ground black pepper
• 1 14 1/2-oz (411 g) can crushed tomatoes

Pasta

• 12 oz (340 g) dried pappardelle or tagliatelle
• 2 tablespoons salt, for the pasta water

Steps

1. In a 12-inch (30 cm) skillet over medium heat, heat the butter and garlic until the butter has melted and begun to sizzle. Add the mushrooms and shallots and cook, stirring, until the mushrooms release their liquid and the shallots soften, about 5 minutes.
2. Add the sausage and cook, stirring and breaking the meat into small pieces, until no longer pink, 8–10 minutes. Discard any accumulated fat.
3. Increase to medium-high and add the wine. Bring to a boil and cook, stirring, until the wine has almost completely evaporated, about 5 minutes.
4. Stir in the broth, cinnamon and 3/4 teaspoon pepper. Simmer until the broth has reduced by about half, 5–6 minutes.
5. Reduce to medium, stir in the tomatoes and simmer until slightly thickened, about 5 minutes. Taste and season with salt and pepper. Set aside, covered.
6. While the sauce simmers, bring 4 quarts (3.8 L) of water to a boil in a large pot. Add the pasta and 2 tablespoons salt and cook until al dente.
7. Reserve 1/2 cup (120 ml) of the cooking water, drain the pasta and return it to the pot. Add the sauce and toss to coat, adding a few tablespoons of the reserved water if needed to thin the sauce.

Notes

Adapted from katecooksthebooks.com.

Pairings

• Wine: Chianti Classico – acidity cuts the rich sausage and tomato; Montepulciano d’Abruzzo – soft, earthy red for mushrooms
• Beer: Amber Lager – malty backbone without overpowering the sauce; Belgian Dubbel – dark fruit & spice echo the cinnamon